#FridayFishDish Challenge: We Give You a Mystery Basket; You Give Us a Recipe

Calling all cooks! Whether you’re a professional, a hobbyist or an expert at cooking for the kids, we have a fun challenge for you. For the next seven weeks — the 40 days of Lent, when many Christians abstain from eating meat on Fridays — we want to hear what you’ll do with one fish and three ingredients. It’s our #FridayFishDish!

Each Wednesday, we’ll announce our mystery basket, and until noon on the following Monday, we’ll take your suggestions for what you’d make with it.

You don’t have to give us exact recipes (though those are welcome, too), just ideas for a concept. In the Life&Style section on the following Wednesday, we’ll publish a professional’s recipe using the fish and ingredients, and include the best of your suggestions in print alongside it.

For our first challenge? Tuna! Come up with a dish using tuna and the following three ingredients: Soy, Black Pepper and Brussels Sprouts. Just like in a Top Chef Quickfire Challenge, you’re also allowed to use whatever pantry ingredients you wish.

About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Thanks for commenting Ted, we love your show so much. I hope you’ve enjoyed the stories we’ve done on your contestants over the years.

We were inspired by Chopped but also the quickfire on Top Chef, the best-cook idea of Throwdown, and the mystery ingredient on Iron Chef and Ready…Set…Cook! Especially because no one is getting chopped and we have no prizes!

But unlike Chopped, we didn’t want to give our readers anything outrageous in the ingredient list… we’d like regular people to be able to make these dishes at home.

Black & Blue Tuna Soy au poivre over a Brussels Sprout Hash with Yams and Soy Noodles
Marinate the tuna in soy sauce, rice wine vinegar, ginger, cilantro, and a bit of chipotle.
Get a pot of water boiling…
Clean and trim the hash; brussels sprouts , onion, garlic, yams, and jalapeño (the hash)
Blanch the veggies in water sear the marinated seasoned tuna on both sides reserve some of the marinade.
After the tuna is seared on both side set aside and keep warm. Ad some oil to the pan toss the blanched veggies into the hot pan to make the hash. Use some of the marinade to keep it moist. When the hash is crisp put it with the tuna to keep warm. Now add some marinade to the pan with a bit of almond soy milk. Strain the noodles and toss in the pan with the soy milk, plate the noodles put the hash in the center with the tuna on top. Garnish with lots of fresh ground black pepper.

Hi Liz, it is chef miguel from ravi’s. I like what you are doing with the friday fish dish concept, i think you should start a cooking concept with the best chefs of westchester and rockland county competition lol. Ciao chef Miguel